D.I.Y. Pickles

by0| PUBLISHED Apr 9, 2015 7:23 PM
D.I.Y. Pickles
Photography by Joseph De Leo

When it comes to adding crunch, these tangy pickles put shredded lettuce to shame.

Yield: makes two 1-quart jars


  • 1 <sup>1</sup>⁄<sub>2</sub> lb. pickling cucumbers, cut into spears
  • 6 sprigs fresh dill
  • 1 small yellow onion, thinly sliced
  • 3 cups white vinegar
  • 3 tbsp. sugar
  • 1 tbsp. coriander seeds
  • 1 tbsp. fennel seeds
  • 1 tbsp. mustard seeds


  • Into two sterilized 1-qt. glass jars, tightly pack cucumber spears, dill, and sliced onion. In a 1-qt. saucepan, bring vinegar, sugar, spices, and 1⁄2 cup water to a boil; pour over vegetables and cover with lids. Let sit 24 hours.